A tasty and flavorful way to enjoy the roasted chicken thighs with potatoes and SHALLOT. This simple dish, to get the most out of it, requires the chicken meat to be sprinkled with aromatic herbs and left to rest for about 60 minutes.
I used BACON to wrap the chicken thighs, but if you prefer rolled pancetta or speck, change it without worry — the dish will be exquisite anyway ^_^!!!
While eating the roasted chicken thighs with potatoes, Andrea guessed a less common aromatic herb for him — thyme — and almost twitched his cute little nose…
If you have a taste sophisticate at home like me, measure the herbs well in both amount and type….ugh!!! P.S. What a stressssssssss…….. For CHICKEN RECIPES I recommend:
Chicken scallops with radicchio and pomegranate…. and many, many more!
Ho aperto un canale di ricette aperto a tutti e gratis su WhatsApp niente notifiche e niente suono, al quale potete iscrivervi cliccando sul link qui https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F e ogni giorno potrete leggere una ricetta dolce e una salata !
ROASTED CHICKEN THIGHS WITH POTATOES
ASI’s kitchen
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 chicken thighs (skin removed)
- 8 slices bacon (or pancetta or speck)
- 1 clove garlic
- 7 shallots
- 1.8 lb potatoes ((about 1 lb 12 oz))
- to taste thyme
- to taste rosemary
- to taste sage
- to taste extra virgin olive oil
- to taste salt and pepper
Recipe tools Roasted chicken thighs in the oven
#adv
- Baking pan
- Mixing bowl
- Food wrap
- Knife
Preparation — roasted chicken thighs with potatoes
Prepare a fine chop of sage, rosemary and thyme.
Take the chicken thighs without skin and rub them with the chopped herbs.
Season with salt and pepper. Place the herb-seasoned chicken thighs in a mixing bowl and cover with plastic wrap.
Refrigerate for at least an hour (you can also leave them overnight, of course…).
After resting, wrap each chicken thigh with a slice of bacon (if you want, tie them — I didn’t).
Lightly oil a baking dish and place the chicken thighs in it.
Also add the potatoes cut into chunks and the whole shallots.
Add the garlic, drizzle with a little oil and bake at 356°F for about 40 minutes or according to your oven.
Once cooked (attention: chicken must be fully cooked before eating!) portion and serve this simple and delicious dish: the roasted chicken thighs with potatoes!
Enjoy your meal!
Annalisa
Tips and notes
Chicken meat is a very commonly eaten food because it’s tasty and economical, but it must — and I emphasize must — be eaten well cooked because consuming raw chicken is very dangerous!
Unlike beef and pork, chicken is a bird, not a mammal, and this implies diseases to which we are very sensitive — for example tetanus, which does not affect birds in the same way but can be deadly for us.
Other bacteria include salmonella and campylobacter, deadly for humans, so please cook chicken thoroughly. If you’re served pink chicken at any restaurant, do not eat it under any circumstances!!!
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